FOREVERMAMA'S ARMENIAN LAHMAJOUN PIZZA'S
My husband who is a full blooded Armenian, swears that these have exact same flavor as the Armenian lahmajoun pizza bought at the Armenian shops in the area. This is a great compliment because I was trying to capture the same flavor. I haven't perfected their thin, soft dough yet, but instead I've given directions using store bought pizza dough. I am determined to perfect the "lahmajoun" dough at some point.
Provided by ForeverMama
Categories Lunch/Snacks
Time 50m
Yield 8 mini pizzas, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat skillet over medium-high heat, add lamb or combination of lamb and beef to hot skillet. Cook to almost through, breaking up pieces.
- Place meat mixture into a sieve to drain fat.
- To same skillet that beef was cooked in, add oil. To hot skillet add the onions and bell peppers. Stir and cook until onion is translucent and bell peppers are almost browned. Add garlic and cook through until just gold and flavor has been imparted, being careful not to burn garlic. Add drained meat mixture and mix through.
- Stir in can of diced tomatoes and tomato paste. Add cilantro, basil, mint and all remaining spices. Simmer until it is thickened but not too dry.
- Remove from heat, cool. To meld flavors, it is best to store in refrigerator overnight. I have also used it on the pizza's without the overnight refrigeration.
- Divide each 1 lb dough into 4 equal parts. Roll dough to a 6 - 8 " diameter pizza round. Place dough rounds on greased cookie sheets or stones. Dust with cornmeal or flour.
- Preheat the oven to 425-degrees-Farhrenheit.
- Distribute meat mixture evenly over dough, spreading to the edges.
- Bake for 15 -20 minutes or until cooked through.
- Serve hot or at room temperature.
- These are great with a sprinkling of lemon juice after they've been baked. In Armenia it is typical to top with salad (I like it with arugula) and folding the dough over to form a pocket. My husband's family also tops with sliced American or muenster cheese (after it is baked), folding the dough over taco-style.
Nutrition Facts : Calories 317.9, Fat 21.1, SaturatedFat 8.1, Cholesterol 55.3, Sodium 285, Carbohydrate 18, Fiber 5.2, Sugar 8.4, Protein 16.4
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Faisal Warraich
[email protected]I'm a vegetarian, so I made this lahmajoun with tofu instead of lamb. It turned out great! The tofu was crispy and the toppings were flavorful. I highly recommend this recipe to vegetarians and meat-eaters alike.
Md Sohag md Sohsg md Sohsg
[email protected]This lahmajoun recipe is a bit time-consuming, but it's definitely worth the effort. The dough is made from scratch and the toppings are packed with flavor. The final product is a delicious and authentic lahmajoun.
Syedaftar Shah
[email protected]I've been making lahmajoun for years, and this is the best recipe I've ever tried. The dough is always crispy and the toppings are always flavorful. I highly recommend this recipe to anyone who loves lahmajoun.
Mrs Alam 82
[email protected]I'm not a big fan of lahmajoun, but I thought I'd give this recipe a try. I'm glad I did! The lahmajoun was crispy and flavorful. I especially loved the combination of ground beef and tomatoes. I'll definitely be making this again.
Louise “Lou” D
[email protected]This lahmajoun recipe is easy to follow and the results are delicious. The dough is crispy and the toppings are flavorful. I love that I can customize it to my own liking. I've made it with different types of meat and vegetables and it's always been
musoke edward
[email protected]I made this lahmajoun for my family and they loved it! The dough was crispy and the toppings were flavorful. I especially loved the hint of mint in the topping. I'll definitely be making this again.
Jessica Nicholson
[email protected]I'm a vegetarian, so I made this lahmajoun with tofu instead of lamb. It turned out great! The tofu was crispy and the toppings were flavorful. I highly recommend this recipe to vegetarians and meat-eaters alike.
Meer Rashid
[email protected]This lahmajoun recipe is a bit time-consuming, but it's definitely worth the effort. The dough is made from scratch and the toppings are packed with flavor. The final product is a delicious and authentic lahmajoun.
nello kanangure
[email protected]I had a hard time finding some of the ingredients for this recipe, but it was worth the effort. The lahmajoun was delicious! The dough was crispy and the toppings were flavorful. I'll definitely be making this again.
Thomas Kwesi Agyei
[email protected]I'm not sure what I did wrong, but my lahmajoun didn't turn out very well. The dough was too thick and the toppings were bland. I think I'll try a different recipe next time.
james lawson
[email protected]I've been making lahmajoun for years, and this is the best recipe I've ever tried. The dough is always perfect and the toppings are always delicious. I highly recommend this recipe to anyone who loves lahmajoun.
Kaelyne Paul
[email protected]This is my new favorite lahmajoun recipe. It's so easy to make and the results are always amazing. The dough is always crispy and the toppings are always flavorful. I love that I can customize it to my own liking.
Customer Customer
[email protected]I made this lahmajoun for a party, and it was a huge hit. Everyone loved it! The dough was crispy and the toppings were flavorful and aromatic. I highly recommend this recipe.
William Kootenay
[email protected]I'm not a huge fan of lamb, but I thought I'd give this recipe a try anyway. I'm so glad I did! The lamb was perfectly cooked and the flavor was incredible. I'll definitely be making this again.
Afghan Badshah
[email protected]5 stars! This lahmajoun recipe is a winner. The dough was easy to work with, and the toppings were packed with flavor. I loved the combination of ground beef, tomatoes, and spices.
Danny Sosa
[email protected]I was skeptical about making lahmajoun at home, but this recipe proved me wrong. It was surprisingly easy to make, and the results were amazing. The lahmajoun was crispy, flavorful, and addictive.
Siraj ali
[email protected]I followed the recipe exactly, and my lahmajoun turned out perfectly. The only thing I would change next time is to add a little more lemon juice to the topping. Overall, this is a fantastic recipe that I highly recommend.
abdulrehman Shafiq
[email protected]This recipe is a great way to use up leftover pita bread. I just cut it into triangles and topped it with the lahmajoun mixture. It was a quick and easy lunch that was also really tasty.
Javeria Naaz
[email protected]I've never had lahmajoun before, but this recipe made me a fan. The dough was crispy and chewy, and the toppings were perfectly seasoned. I especialmente loved the hint of garlic in the meat mixture.
Md.Ramjan Bauphal
[email protected]This lahmajoun recipe is a keeper! The dough was easy to work with, and the toppings were flavorful and aromatic. The final product was a delicious and satisfying meal that the whole family enjoyed.